Remember to drain the fish on paper bags for the best crunch! This is
a family favorite at my house. I cut amount of the paprika in half and replace the
other portion with Old Bay (seafood) seasoning. You can make the batter ahead
so you have one less thing to do when you get home from work.

Reviewer:

I was very pleasantly surprised. The batter was crispy and light, the best I've made yet. Just a tip, be sure to pat the excess water from the fish before dipping into batter to ensure a nice crispy coating.

Reviewer:

I just bought a deep fryer and used it to make this recipe. It was perfect! Just like the fish you get with fish and chips in restaurants. It was so easy. The only problem was that it left a lingering fishy odor in our home, which remains five days later.